Ingredients
4 oz bittersweet choc
1/2 stick unsalted butter
3/4 cup granulated sugar
1/2 tsp instant coffee
3 lg eggs (cold)
1/2 cup unsweetened cocoa powder
additional cocoa powder or powdered sugar
Preparation
Preheat oven to 375 butter 8" round cake pan line bottom w/ wax paper cut to fit butter paper
in top of double boiler, set over boiling water melt choc and butter. Heat until smooth Remove from heat
into butter/choc mixture which in sugar and instant coffee, then eggs.
sift 1/2 cup cocoa over mixture, whisk to combine. Pour into prepared pan and bake for 25 min. While still in pan, cool on wire rack for 5 min. loosen edges and invert cake onto a large plate. Invert back onto wire rack and cool completely. Dust with cocoa or powdered sugar.
